Cooks, Institution and Cafeteria
- Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
- Apportion and serve food to facility residents, employees, or patrons.
- Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
- Clean, cut, and cook meat, fish, or poultry.
- Wash pots, pans, dishes, utensils, or other cooking equipment.
- Compile and maintain records of food use and expenditures.
- Direct activities of one or more workers who assist in preparing and serving meals.
- Bake breads, rolls, or other pastries.
- Train new employees.
- Take inventory of supplies and equipment.
The data sources for the information displayed here include: O*NET™; US Department of Labor (BLS); Virginia Workforce Connection.
Projections Quick View:
National: + 6.3%
Less than a High School Diploma
Two: Some Preparation Needed
Moderately Low ($17,000 - $27,999)